# data[].attributes.body
Fats can be attained from both oils and meats in our daily food. It provides body energy and store energy in our body.

# data[].attributes.headline
Evidence Associating Dietary Fats and Other Lipids with Chronic Diseases

# data[].attributes.subject
Evidence Associating Dietary Fats and Other Lipids with Chronic Diseases

# data[].attributes.body
Atherosclerosis and Cardiovascular Disease

Plasma Lipids and Lipoproteins

Relationship of Plasma Lipid and Lipoprotein Levels to Atherosclerotic Cardiovascular Diseases

# data[].attributes.headline
The disadvantage: Eating food rich in trans fats increases the amount of LDL cholesterol in the blood stream and reduces beneficial HDL cholesterol. The increase of LDL cholesterol increases risk of heart diseases and stroke. Further trans fats redistribute fat tissue into abdomen leading to higher body weight

# data[].attributes.subject
The disadvantage: Eating food rich in trans fats increases the amount of LDL cholesterol in the blood stream and reduces beneficial HDL cholesterol. The increase of LDL cholesterol increases risk of heart diseases and stroke. Further trans fats redistribute fat tissue into abdomen leading to higher body weight

# data[].attributes.body
Those fatty acids with no carbon-carbon double bonds are called saturated. Those that have two or more double bonds are called polyunsaturated.  Oleic acid is monounsaturated, as it possesses a single double bond.

Saturated fats are typically solids and are derived from animals, while unsaturated fats are liquids and usually extracted from plants.

Unsaturated fats assume a particular geometry that prevents the molecules from packing as efficiently as they do in saturated molecules, leading to their propensity to exist as a liquid rather than a solid. Thus, the boiling point of unsaturated fats is lower than that of saturated fats.

# data[].attributes.headline
The word “lipid” is another word for “fat.” Lipids can be both solid or liquid at room temperature, in which case they are called fats or oils, respectively.

# data[].attributes.subject
The word “lipid” is another word for “fat.” Lipids can be both solid or liquid at room temperature, in which case they are called fats or oils, respectively.

# data[].attributes.body
Fatty acids are long chain carboxylic acids (typically 16 or more carbon atoms) which may or may not contain carbon-carbon double bonds.  The number of carbon atoms are almost always an even number and are usually unbranched.  Oleic acid is the most abundant fatty acid in nature.

# data[].attributes.body
Lipids that contain an ester functional group are hydrolysable in water. These include neutral fats, waxes, phospholipids, and glycolipids. Fats and oils are composed of triglycerides, made up of glycerol (1,2,3-trihydroxypropane) and 3 fatty acids to form a triester. Triglycerides are found in the blood, and stored in fat cells. Complete hydrolysis of triacylglycerols yields three fatty acids and a glycerol molecule.

Non-hydrolyzable lipids lack such functional groups and include steroids and fat-soluble vitamins (A, D, E, and K).

# data[].attributes.body
A lipid is any of various organic compounds that are insoluble in water. They include fats, waxes, oils, hormones, and certain components of membranes and function as energy-storage molecules and chemical messengers.